標題:
豆腐雪芳蛋糕
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作者:
CID冰水
時間:
2008-6-10 11:57
標題:
豆腐雪芳蛋糕
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豆腐雪芳蛋糕
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材 料 : 35 克黃糖 40 克幼砂糖 80 克絹豆腐 3 個雞蛋黃 5 個雞蛋白 3 克泡打粉 90 克低筋麵粉 1 湯匙白芝麻 60 毫升植物油 60 毫升豆奶 (無糖) 鹽、鮮果及甜忌廉各適量做 法 : (1) 預熱 180 oC 焗爐約十五分鐘；麵粉、泡打粉及鹽過篩備用。 (2) 雞蛋黃及黃糖攪拌至鬆泡；豆奶和植物油混和座至暖身後加入蛋黃中，再拌入豆腐，加入 麵粉料及白芝麻拌勻。 (3) 蛋白打至起泡，分次加入幼砂糖打至挺身，拌入麵糊中。 (4) 麵糊倒入一個七吋的蛋糕模中，放入焗爐焗廿五至三十分鐘後取出倒扣，待涼後脫模，塗 上忌廉及放上鮮果即成。備 註 : (1) 日本絹豆腐在 CitySuper 有售，亦可用一般無糖豆腐代替。
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Beancurd Chiffon Cake
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Ingredients : 35g Brown sugar 40g Caster sugar 80g Japanese Beancurd 3 Egg yolk 5 Egg white 3g Baking powder 90g Plain flour 1 tbsp white seasame 60 ml vegetable oil 60 ml soy bean milk (unsweetened) Some salt, fresh fruit & whipped creamMethod : (1) Preheat the oven to 180 oC for 15 mins. Sieve well the flour, baking powder & salt. (2) Beat the egg yolk & brown sugar until fluffy. Warm the soy milk & oil & add into it. Stir in the beancurd. Add the flour & seasame. (3) Beat the egg white until foamy. Add the caster sugar gradually until stiff. Fold into the batter. (4) Pour the batter into 7-inch mould. Bake for 25-30 mins. Place upside down until cool. Put on cream & fruit. Serve.
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